My Braised Cabbage with White Beans recipe is a simple, hearty and bright one-pot side dish that pairs with so many mains and other sides. This vegetarian side dish is high-fiber and proof that a handful of pantry staples can come together to create something truly satisfying. And best of all, it’s easy to make and ready in under 45 minutes.
A perfect Side Dish to complement one of my Mediterranean Mains, but especially Harissa Honey Chicken, Braised Chuck Roast or Middle Eastern Pulled Lamb.
Braised Cabbage with White Beans: Recipe at a Glance
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 People
Calories*
236 kcal
Difficulty
Easy
Main Ingredients
Cabbage, onion, garlic, vegetable broth, canned white beans, cumin, and lemon.
Technique
Sautéing the aromatics, braising the cabbage, finishing with herbs and lemon juice.
*Calories are estimated
Table of Contents
Why This Recipe Works
- It’s surprisingly easy. Everything cooks in one pot, making this an approachable weeknight recipe with minimal cleanup.
- Budget-friendly and versatile. Green cabbage is inexpensive, available year-round, and becomes wonderfully sweet and tender after braising.
- Versatile and satisfying. Serve it with crusty bread, spoon it over rice or grains, or pair it with grilled chicken, fish, or sausages for a complete meal.
- Tested and Reliable. Groceries are expensive! All my Side Dish Recipes are tested by me, my team or recipe testers before posting.
Ingredients
A few simple ingredients and you have yourself a hearty and comforting, savory side. Here’s what you will need:
- Green Cabbage: The star of the recipe. Savoy cabbage can also be used for a slightly more delicate texture. If you do have savoy cabbage, I encourage you to try my Roasted Cabbage Wedges with Tahini and Chili Crisp. I wouldn’t use red cabbage here. It will not look appetizing once cooked.
- Ground Cumin: Adds warmth and earthiness. I like adding ground cumin to braises. It just amplifies the coziness of the dish. You can substitute with ground coriander if that’s what you have. Or just leave it out entirely.
- Broth: I’m using vegetable broth in this recipe to keep it vegetarian, but you can use chicken broth if that’s what you prefer or have on hand.
- White Beans: Cannellini, Great Northern, or navy beans all work well. You can even use bigger butter beans. Beans are a staple for me, and you’ll find many Bean Recipes on my website. Favorites include: Tuscan White Bean and Kale Soup (One-Pot), Tuna and White Bean Salad (with Caper Vinaigrette) and Grilled Asparagus White Bean Salad.
- Lemon: You will need both the zest and juice of a lemon for this recipe. You could replace the lemon with a splash of apple cider vinegar.
- Fresh Parsley: Adds freshness and color. Cilantro (coriander) would work well here too, but parsley is my preference.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Braised Cabbage Recipe
Step 1. Build the Base. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the sliced onion and cook for 3 to 5 minutes until softened and lightly golden. Stir in the sliced garlic cloves and cook for another minute until fragrant.
Step 2. Add the Cabbage. Add the sliced cabbage, salt, black pepper, red pepper flakes (if using), and cumin. Toss everything together and cook for 8 to 10 minutes, stirring occasionally, until the cabbage begins to soften and develop some caramelized edges.
Step 3. Braise. Stir in the tomato paste and cook for 1 minute. Pour in the vegetable broth, cover, and braise for 20 to 25 minutes on low heat, stirring once or twice, until the cabbage is tender but still holds its shape.
Step 4. Add Beans. Add the drained white beans, lemon zest, and lemon juice. Cook uncovered for another 5 to 8 minutes, allowing the broth to reduce slightly while the beans warm through. Taste and adjust with additional salt or lemon juice if needed.
Step 5. Finish. Remove from the heat and fold in the chopped parsley. Transfer to a serving platter or shallow bowl. Finish with a drizzle of olive oil, dollops of Greek yogurt if using, crumbled feta, and a sprinkle of extra parsley.
Pairing and Menu Ideas
This Braised Cabbage with White Beans is wonderfully versatile and can be served in several ways. I think it works well as a side with many of my Mediterranean Main Dishes and Grilling Recipes. But, specifically with my Harissa Honey Roast Chicken, Braised Chuck Roast, Middle Eastern Pulled Lamb, Za’atar Chicken Thighs, or Marinated Greek Lamb Chops.
For a fully vegetarian meal, pair them with my Spanakopita (Greek Spinach Pie), Tiropita (Greek Cheese Pie), or Tomato and Cheese Pie.
Expert Tips
- Don’t rush the initial sauté. Allowing the onions and cabbage to develop some color builds layers of flavor before braising.
- Keep the cabbage in fairly thick ribbons so it becomes tender without falling apart.
- Fresh lemon zest makes a noticeable difference. It adds citrus aroma that bottled lemon juice can’t replicate.
- Taste before serving. Depending on the sweetness of your cabbage, you may want an extra squeeze of lemon juice to brighten the dish.
- If you prefer a richer finish, stir in a small knob of butter just before serving.
- This recipe is even better with good-quality extra virgin olive oil drizzled over the top just before serving.
- Leftovers often taste even better the next day after the flavors have had time to meld together.
- Other Possible Additions: fresh thyme, caraway seeds and/or parmesan cheese (as garnish)
Braised Cabbage with White Beans Recipe FAQs
Yes. The flavors continue to develop as the cabbage rests, making it an excellent make-ahead dish. Simply reheat gently before serving and add the fresh parsley, yogurt, and feta just before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth to loosen things up.
Yes. While the cabbage will soften slightly after thawing, the dish freezes well for up to 3 months. Use a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Absolutely. Simply skip the Greek yogurt and feta or replace them with your favorite dairy-free alternatives.
Other Side Dishes
If you make this Braised Cabbage with White Beans recipe or any other Side Dish on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Braised Cabbage with White Beans
Ingredients
- 2 tablespoon Extra virgin olive oil
- 1 Medium onion (thinly sliced)
- 4 Garlic cloves (thinly sliced)
- 1 Medium green cabbage (cored and cut into thick ribbons) – About 2lbs
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ teaspoon Chili flakes – Optional
- 1 teaspoon Ground cumin
- 1 tablespoon Tomato paste
- 1 cup Vegetable broth
- 1 can White beans (drained and rinsed) – Use a 15 ounce can
- 1 tablespoon Lemon zest – From 1 lemon
- 3 tablespoon Lemon juice – From 1 lemon
- ½ cup Fresh parsley (roughly chopped)
Optional Garnishes
- Extra virgin olive oil
- Greek yogurt
- Crumbled feta
- Fresh parsley
Instructions
- Build the Base. Heat 2 tablespoon Extra virgin olive oil in a large Dutch oven or deep skillet over medium heat. Add 1 Medium onion (thinly sliced) and cook for 3 to 5 minutes until softened and lightly golden. Stir in 4 Garlic cloves (thinly sliced) and cook for another minute until fragrant.
- Add the Cabbage. Add 1 Medium green cabbage (cored and cut into thick ribbons) , 1 teaspoon Kosher salt, ½ teaspoon Black pepper, optional ½ teaspoon Chili flakes, and 1 teaspoon Ground cumin. Toss everything together and cook for 8 to 10 minutes, stirring occasionally, until the cabbage begins to soften and develop some caramelized edges.
- Braise. Stir in 1 tablespoon Tomato paste and cook for 1 minute. Pour in 1 cup Vegetable broth, cover, and braise for 20 to 25 minutes on low heat, stirring once or twice, until the cabbage is tender but still holds its shape.
- Add Beans. Add 1 can White beans (drained and rinsed), 1 tablespoon Lemon zest, and 3 tablespoon Lemon juice. Cook uncovered for another 5 to 8 minutes, allowing the broth to reduce slightly while the beans warm through. Taste and adjust with additional salt or lemon juice if needed.
- Finish. Remove from the heat and fold in ½ cup Fresh parsley (roughly chopped). Transfer to a serving platter or shallow bowl. Finish with a drizzle of Extra virgin olive oil, dollops of Greek yogurt if using, Crumbled feta, and a sprinkle of extra Fresh parsley.
Notes
- Green Cabbage: The star of the recipe. Savoy cabbage can also be used for a slightly more delicate texture. I wouldn’t use red cabbage here. It will not look appetizing once cooked.
- Ground Cumin: Adds warmth and earthiness. I like adding ground cumin to braises. It just amplifies the coziness of the dish. You can substitute with ground coriander if that’s what you have. Or just leave it out entirely.
- Broth: I’m using vegetable broth in this recipe to keep it vegetarian, but you can use chicken broth if that’s what you prefer or have on hand.
- White Beans: Cannellini, Great Northern, or navy beans all work well. You can even use bigger butter beans.
- Lemon: You will need both the zest and juice of a lemon for this recipe. You could replace the lemon with a splash of apple cider vinegar.
- Fresh Parsley: Adds freshness and color. Cilantro (coriander) would work well here too, but parsley is my preference.
- Don’t rush the initial sauté. Allowing the onions and cabbage to develop some color builds layers of flavor before braising.
- Keep the cabbage in fairly thick ribbons so it becomes tender without falling apart.
- Taste before serving. Depending on the sweetness of your cabbage, you may want an extra squeeze of lemon juice to brighten the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
